What to Eat at Local’s Corner, the Local Mission Eatery Spinoff, Opening Wednesday [Updated]

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The new Local's Corner at 23rd and Bryant, opening (most likely) March 27.Photo: Michael Mroz

For a city by the Bay, we are remarkably short on seafood-focused restaurants — especially those that aren’t tourist-trappy and are more geared toward Mission foodinistas (see also Dante’s Weird Fish, and an other-cities example, Son of a Gun in L.A.). Enter Local’s Corner (23rd and Bryant), the new spinoff of Local Mission Eatery that we broke news of just before the new year. The place is set to open tomorrow, March 27, if all goes well with its final inspection today. [Update: The opening appears to be delayed, and will likely happen Wednesday.] But first, we bring you chef Jake DesVoignes’s opening menus for the café by day, and modern seafood bistro and raw bar by night (note that dinner service won’t begin until April 17).

Owner Yaron Milgram faced a bit of a tough crowd in the planning process as he converted what was formerly a corner liquor store into the new restaurant. “The biggest mistake I made,” he said after one of the contentious meetings with neighbors, “is that I didn’t realize there would be so much opposition to me turning a derelict liquor store into a beautiful restaurant.”

The menu at Local’s Corner is focused on local, sustainable fish, and will include oysters, California caviar, and a nightly changing “head-to-tail” board featuring underused cuts of fish and fish offal.

Milgrom and DesVoignes have remained committed to the Mission and to expanding their footprint in terms of serving local food. Local Mission Eatery has expanded beyond its daytime offerings to doing a full dinner menu, and they plan to open Local Mission Market — a 2700-square-foot space with 70 feet of street frontage in a former industrial space on Harrison between 22nd and 23rd in which they’ll be selling meat, produce, prepared foods, and exclusive pantry items that they’ve been canning since last season, like pasta sauces, pickles, and preserves. Given a few delays, Milgrom says he hopes to have the market open by early fall.

Below, the draft menus. Note the dinner menu will be subject to change and seafood availability by the time dinner service launches. Also note: There will be a prix-fixe brunch offered on weekends.